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–+ servings
Photo shows the red curry paste done cooking in the pot
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5 from 1 vote

Red Curry Paste

Red Curry Paste is the starting ingredient in many easy and tasty dishes.
Prep Time15 minutes
Active Time30 minutes
Total Time45 minutes
Course: Curry
Cuisine: Gluten Free, Thai
Keyword: Curry, Gluten free, Indian, Thai
Yield: 2 Cups
Calories: 583kcal
Author: 2 Cooks in the Kitchen

Equipment

Materials

  • 1 1/2 Cups Curry Paste Base
  • 2 pieces Star Anise
  • 1 Tbls Coriander Seed
  • 1 Tbls Cumin Seed
  • 1 Tbls Cinnamon
  • 3 Hot Red Chiles to taste
  • 1/4 Cup Coconut Oil
  • 2 Tbls Fish Sauce
  • 1/2 Cup Coconut Milk

Instructions

  • Heat a dry pan over medium heat. Add the star anise, coriander seed and cumin seed and sweat for five minutes stirring frequently until they become fragrant.
  • Put the whole spices in a mortar and pestle and grind them.
  • Add cinnamon and hot red chiles and grind everything until it is well ground.
  • Heat the coconut oil in a saucepan over medium flame.
  • Add the curry paste base, fish sauce and coconut milk. Cook for 30 minutes until the red curry paste has thickened.
  • Store in the refrigerator or freezer.

Video

Nutrition information below may not be exact. Consult a dietician if you have allergies or reaction to foods.

Nutrition

Calories: 583kcal | Carbohydrates: 25g | Protein: 6g | Fat: 53g | Saturated Fat: 39g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 1431mg | Potassium: 307mg | Fiber: 10g | Sugar: 14g | Vitamin A: 28201IU | Vitamin C: 17mg | Calcium: 359mg | Iron: 10mg